introduction
Buttery Brown Sugar Cinnamon Cookies are a cozy, melt-in-your-mouth treat that bake up fast and fill the kitchen with a warm, spicy aroma — perfect for afternoon tea or a holiday cookie plate. This recipe is simple, family-friendly, and ideal for pinning to your favorite baking boards.
If you love trying new cookie flavors, you might also enjoy these classic peppermint bark sugar cookies for a seasonal twist.
Why You’ll Love This Buttery Brown Sugar Cinnamon Cookies :
- Deep, caramel-like flavor from brown sugar plus a warm cinnamon hug in every bite.
- Quick prep and a short bake time — weeknight dessert or last-minute treat.
- Soft centers with lightly crisp edges — everyone-friendly texture.
- Easy to customize for holidays or lunchboxes.
- Uses pantry staples you likely already have on hand.
Ingredients Needed :
Wet ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Coating
- 1/2 cup granulated sugar (for rolling)
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well blended.
- In another bowl, combine the flour, baking soda, salt, and cinnamon. Gradually blend this into the creamed mixture.
- Roll the dough into balls, then roll them in granulated sugar.
- Place the cookies on ungreased baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Serving Suggestions — Buttery Brown Sugar Cinnamon Cookies
Serve warm with a glass of cold milk, a mug of coffee, or alongside vanilla ice cream for an extra-special dessert. These cookies also make a lovely addition to cookie trays, packed lunches, or a cozy afternoon snack. For a nutty holiday board, pair with buttery pecan snowballs to offer variety and texture contrast: buttery pecan snowballs.
Tips for Success Buttery Brown Sugar Cinnamon Cookies
- Cream butter and sugars until light and fluffy — this traps air for tender cookies.
- Use room-temperature egg and butter to ensure even mixing.
- Don’t overbake; pull cookies when edges are set but centers still look slightly soft. They firm as they cool.
- Chill dough 10–20 minutes if your kitchen is warm to prevent spreading.
- Measure flour correctly (spoon and level) to avoid dense cookies.
- For even rolling, scoop dough with a cookie scoop so all cookies bake uniformly.
variation
- Cinnamon-Sugar Swirl: Add an extra 1/2 teaspoon cinnamon to the coating for a stronger cinnamon kick.
- Brown Butter Boost: Brown the butter, cool slightly, then use in place of softened butter for a nutty depth.
- Mix-ins: Fold in 1/2 cup chopped pecans or chocolate chips for added texture — try pairing this cookie concept with chewy oatmeal raisin cookies if you love hearty add-ins.
- Mini Sandwich Cookies: Sandwich two cookies with cream cheese frosting or dulce de leche for a special treat.
FAQs
Q: Can I make the dough ahead of time?
A: Yes — wrap the dough in plastic and refrigerate up to 48 hours or freeze for up to 3 months. Thaw in the fridge before rolling and baking.
Q: How do I keep cookies soft?
A: Store completely cooled cookies in an airtight container with a slice of bread or a few apple slices to retain moisture (replace as needed).
Q: Can I substitute margarine or salted butter?
A: Unsalted butter is recommended for best flavor control. If using salted butter, reduce the added salt by half and expect slightly different texture from margarine.
Q: What if my cookies spread too much?
A: Chill the dough before baking and ensure you measured flour correctly. Excessive butter temperature or too little flour can cause spreading.
Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free all-purpose flour blend and watch for minor texture differences.
Ingredients
Wet ingredients
- 1 cup unsalted butter, softened Room temperature for easy mixing
- 1 cup brown sugar, packed Gives deep, caramel-like flavor
- 1/2 cup granulated sugar
- 1 large egg Use room-temperature for even mixing
- 1 teaspoon vanilla extract
Dry ingredients
- 2 cups all-purpose flour Measure correctly for best results
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Adds warm flavor
Coating
- 1/2 cup granulated sugar For rolling the cookie dough
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well blended.
- In another bowl, combine the flour, baking soda, salt, and cinnamon. Gradually blend this into the creamed mixture.
- Roll the dough into balls, then roll them in granulated sugar.
- Place the cookies on ungreased baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
